Crispy Kale Recipe | Kenyan Food Sukuma Wiki na Ugali #foodlikeitshouldbe

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients and flavor, while spinach is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds zest, and vinegar is a cost-effective acid.

Wash the kale thoroughly to remove any microorganisms, soil, and debris.

Remove the stems from the kale, as they can be hard in texture.

Chop the kale into very thin slices to increase the surface area for cooking.

Take a large skillet and heat it over medium-high heat.

Add the chopped onion to the skillet and cook until it starts to brown.

Add black pepper to the onions and continue to cook until they reach your desired color.

Spread the kale evenly in a thin layer in the skillet.

Cook the kale on medium-high heat for less than 5 minutes, stirring frequently.

Once the water from the kale evaporates, add the minced ginger and garlic to the skillet.

Toss the kale with the ginger and garlic to distribute the flavor evenly.

Add salt to the kale once it has wilted and no more water is being released.

Optionally, add sliced tomatoes on top of the kale and cover the skillet for 2-3 minutes to let the tomatoes sweat.

Serve the kale once the tomatoes have softened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary